Easiest Ever Baked Macaroni and Cheese (with VIDEO)

Easiest Ever Baked Macaroni and Cheese – this is a go-to recipe of many of my readers and it will become the same for your family!

No really.

This is the easiest evvvvvver macaroni and cheese.

You boil pasta, mix with the cheese and other ingredients, put it in the pan and pour the milk over it. No messing with white sauces or tricky steps. No getting four pots and pans dirty! You can prep it ahead and keep it in the fridge overnight and then it will be ready to bake when you want it! It’s a total crowd pleaser. This is a great recipe for busy weeknight meals but also for entertaining.

Enjoy one of our family’s favorite meals! I grew up eating this macaroni and cheese and it was always a special day when my mom prepared it. Now I love serving it to my family and I especially love how easy it is to prepare, obviously.

A few notes to answer some common questions –

Sharp cheddar is best (I use extra sharp) – it provides this macaroni and cheese with the maximum amount of flavor.

Grate your own cheese for best results, but it works with pre-grated as well.

Breadcrumbs on the top would be good if that’s how you like mac & cheese!

I like my top extra crispy. If you do not, I’d recommend covering with foil for at least the first 30 minutes, up until the entire time.

This can be prepped in full a day ahead (aside from baking) and baked prior to serving.

Whole wheat pasta is awesome in this, and is the way I usually make it.

Watch this 1-minute video to see how to make this baked macaroni and cheese!

Easiest Ever Baked Macaroni and Cheese

Yield:6 servings

Total Time:1 hour, 10 minutes

Prep Time:15 minutes

Cook Time:45 minutes

Easiest Ever Baked Macaroni and Cheese – this is a go-to recipe of many of my readers and it will become the same for your family!

What if you don’t have any ground mustard, and can’t get any ?. I have everything except for the mustard. I am broke with no transportation. What can I substitute ?.

You can substitute with regular mustard or just leave it out. :)

I’ve been looking for a recipe that doesn’t use evaporated milk because with it being so close to Thanksgiving, it’s nearly impossible to find any. So glad I found this! Looks amazing and will be cooking this up for the family on Turkey Day!

Awesome. I’m coming to your place for Thanksgiving. ;) Feel free to make this up the night before and just bake it the day of if you want to save yourself a little trouble!

Made this recipe for Thanksgiving and now for my Christmas party! It’s so easy and so delish! I added some fried onions to it! I love that you can make this the day before and then take it out and bake! thanks Rachel for a great easy recipe for busy people!

Im just wondering how many servings this recipe is for:) thanks

This will serve at least 4 as a main dish.

This is our new favorite Mac n cheese recipe!!! So easy and the crispy top is the best part. I used gluten free pasta and a gluten free flour mix. My husband and son have celiac disease. It was fabulous! Thank you so much:)

I like the flavor it adds, but you can definitely leave it out.

If I’m making it the day before I should just leave it in the pan I’m going to cook it in and cover with tinfoil?

I haven’t tried that, but I think it would work. My only concern is that the pasta would soak up too much of the milk…I think maybe I’d mix the pasta and cheese and everything in the pan, but then pour the milk over it immediately prior to baking. There are some other tips in the comment section about making it ahead too that might help.

If you’re able (have enough time) to bake it there, that would yield the best result.

Thanks!!!! ;)

So comforting and delicious . My dear mom passed away recently, so yesterday was my 1st Mother’s Day without her. I made this Wonderful recipe and wow! Fun & easy to makeand the ultimate comfort meal. I left out the mustard &sprinkled the too with breadcrumbs just beforebaking. It was scrumptious !!!!

Hi, I would like to double the recipe for a graduation party and make it the night before. How long do you think it would need to bake from being chilled? Thank you!

It really depends on how deep your pan is or if you’re planning on doing two separate pans. I would recommend two separate pans — toss them in the oven when you turn it on to preheat. They’ll probably take about an hour.

This is the best and easiest mac and cheese I have ever made. Every time I make it it’s a hit!

Rating: 5

So glad you like it!

Hi, this looks like a very good macncheese version. Can you tell me if the texture is firm enough to slice onto squares? Not that i need or want solid blocks…I’m just
looking for a semi firm version where it holds up on the surface but is softer beneath. Also, I like the top a little crunchy. Does added breadcrumbs provide that? Thank you and Happy Thanksgiving!

I haven’t tested it that way, but I think it should work!

Making this tonight for a fire house Xmas party. I’ll let you know what everyone thinks.

I have four boys too (not including my husband)! I doubled this recipe to feed me, my boys and the pastor and his wife and daughter, as thanks for putting us up while we are homeless. I added chili powder, dried onion to the dry cheese mix. Then after dotting with the butter, I added french fried onions to the top. Amazing! Thanks for the great easy and relatively inexpensive dinner idea. I am feeding 8 for approx $40.

Rating: 5

So happy to hear that! :) Thanks for taking the time to comment!

Hello i made this dish for Christmas Dinner and i only took out the Mustard. It tasted great doubled it and used all sharp cheddar but it seemed really greasy even before i put the butter one top. Is that from all the cheese i assume? It was just running off the plate the mac stayed together but grease dripping off of it i dont mind as it was still delicious and all the white parts from just putting the milk in there were a tad off putting to a few but still amazing.

– For this step, you’re mixing the noodles and dry ingredients all together correct?

Yes, that’s right! Seriously the easiest macaroni and cheese ever.

Thanks! One more question, I was going to prepare this the night before, so how should I go about this? Should I mix the cooked pasta and dry ingredients, let it sit over night and then add the milk before I cook it? Or add the cooked pasta, dry ingredients, milk and let it sit overnight? I just thought there was a possibility if I let the milk sit overnight it could make everything a little soggy.

I’m making this for Thanksgiving, so I don’t want to mess it up haha.

I would add the milk right before baking. Otherwise the pasta might soak up too much of the milk making it dry.

Woohoo, thank you Rachel for keeping this blog up and for your generosity in responding to queries. I hope you have a LOVELY Thanksgiving this year.I went looking for a simple recipe about 3 years ago and found yours. My mother was from the South (Charleston) and she always made it like this. While I like other versions too, this is by far the best and most traditional one. Just like she made: Somewhat firm and crusty at the top but cut into it and it has moist, yummy layers beneath. Amazing! I also make sweet potato casserole with butter, brown sugar, a hint of nutmeg and crusty marshmallows on top – very simple and super YUM for those who like sweet potatoes on the table at TG. Best wishes all. :)

Are you mixing the dry cheese with the hot pasta? Or should the cheese be already melted first? Thanks!

Dry cheese! That’s how ridiculously easy this recipe is!

I tried this recipe last Wednesday and it’s Tuesday and I’m making it again! My granddaughter is a finicky eater and she absolutely loved this Mac and Cheese. As a matter of fact everyone did, and it’s so darn easy, even for me! Thanks for the recipe

Rating: 5

I’m so happy to hear that! Thanks for taking the time to come back and leave a comment!

Can’t believe I trusted this to be a good recipe. I so wanted a good recipe for mac and cheese. This was certainly not it. I followed directions exactly–even shredded my own cheese. Milk curdled and the whole dish is nothing but “gritty.” Can’t believe I spent all the money to buy the best cheese and ended up with a completely inedible dish. Next time I will just use Velveeta!

Rating: 1

I’m sorry to hear you had that experience! So many people swear by this recipe, and I would never classify it as inedible, I’ve made it countless times. It’s definitely not a “creamy” macaroni and cheese but rather more a baked pasta style mac and cheese, so if you were looking for a creamy recipe, it makes sense that this one wasn’t the one for you! You might like this recipe better: https://www.rachelcooks.com/2014/02/24/copycat-panera-mac-and-cheese/.

Hello! I am stumped about what to bring to my boyfriend’s family thanksgiving dinner, I am almost 61 yrs old and a damn fine cook, but can’t seem to tempt them with my family favs. I found this recipe just in time! I’m gonna double it and sprinkle bacon pieces on top lol. Wish me luck!

Bacon is always a good choice! Enjoy!

Ok, it went over ok, but I am going to the huge family Christmas reunion, this time bacon will be all in it and I won’t cook it so long, since everything’s cooked already lol, gotta be a hit, right? Lol. Well, my boyfriend and his granddaughter love it along with me, so it’s a hit as far as I’m concerned, thanks!!

So happy to hear that! Thanks for taking the time to come back and leave a comment!

Thank you for having this up! My grandma used to make it very similar to this. Only difference is we do layers (and no ground mustard) – macaroni, chunks of cheese, pats of butter and a sprinkle of flour, usually three layers, then milk.
I’ve been trying to find one similar so I can make sure I’m doing it right since she’s passed.

I’m so happy to hear that! Have fun! Thanks for taking the time to come back and leave a comment!

About how much salt and pepper do you add? Making it tomorrow for company…looks so good.

It really depends on how much you like. I wouldn’t add much salt (I typically don’t add any, personally), because the cheese adds a lot of salt. Pepper depends on how peppery you like it! I’d recommend 1/4 teaspoon and providing a salt and pepper shaker for your guests to add additional to their own tastes.

Can I add half regular milk and half of evaporated milk.. I just like the taste and richness of evaporated milk,and taste

I haven’t tested the recipe that way, but I think it would work well. Let me know if you do try it!

I love this mac and cheese and it’s SOOOO easy! I’m not a ground mustard fan so I sprinkle some garlic powder, onion powder, and red pepper flakes in the dry mixture. I cover for 20 and then add breadcrumbs to half and continue baking. I always make this for get-togethers and there’s never any left! Thank you for such an easy, delicious recipe :) PS- for those asking about making beforehand… I cook the noodles the day before and then when I’m ready to make it, I put the noodles in a strainer and run under hot water, then continue as directed.

I’m so happy you like this recipe! Thanks for taking the time to leave a comment, it means a lot to me. And thank you for the make-ahead tips!

I LOVE this recipe. My friend who is now in her 70s always told me how she loved her mother’s Mac & Cheese. She thought this one was similar so I tried it. We both love it. It is so easy and quick. The first time I made the recipe as is and it was delicious. Ever since per personal preference I use half and half and extra of the extra sharp cheddar. Try this recipe. You won’t be sorry. It is scrumptious. I gave some in the oven right now ☺

This comment made my day! I’m so happy you and your friend love this recipe! I don’t think you can go wrong with half & half and extra cheese!

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About Rachel COoks

Hi, I'm Rachel! This site features a wide variety of recipes with one common thread: easy preparations. I love creating accessible and delicious food that will please the whole family. Hope you enjoy! (more about me...)

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